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reminiscent of fine Taiwanese red teas
pressing July 2021
but in this case they are pressed into bricks
Yellow tea is stored well and over time gains density in taste
pressing - May 2023
Lao Cha Wang, 2008 GABA reminiscent of fine Taiwanese redAged Taiwan Oolong. This oolong was produced about 16 years ago. The Lao Cha Wang aging technique involves periodic roasting every six months or a few years. This process endows the tea with new properties and a different biochemical composition. Only the strongest and best teas are aged, resulting in a richer, deeper, and more noble profile, acquiring unique characteristics that cannot be replicated by other methods. Harvest: 2008
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